Jump to recipe
Bastilla, or also written ‘Pastilla’ is a North African dish in the form of a sweet and savoury pie. It is immensely popular in Morocco, and often served as a starter for a festive dinner.
Traditionally it is made from Warqa, which is a very thin, crisp and crepe-like pastry. However often brick pastry (a sort of phyllo pastry) is used instead, because making your own warqa is very labour intensive.
There are two main versions of Bastilla in Morocco: Poultry and seafood. The poultry bastilla would traditionally be made with pigeon, but chicken is often used nowadays. This one is always sweet & savoury, with the use of lots of cinnamon and sugar. The seafood pie however is not sweet, but spicy. This pie is often served on weddings.
My vegan rendition of a bastilla.
So for my vegan bastilla I took the ideas of a poultry pie, because I love the mixture of sweet and savoury together in a pie. A traditional poultry bastilla is layered in three layers. Firstly the meat layer, full of beautiful Moroccan spices, such as saffron, ground ginger and cinnamon. Secondly you would find a reduced layer of the meat liquid with onions and eggs to thicken it. And Finally topped with the last layer which consists of toasted (or fried) almonds with cinnamon and sugar. I just love this mixture of flavours and textures.
My biggest challenge veganising this dish was the second layer. Because the texture of the eggs really contributes to the overall experience. During my trial versions I worked with tofu, but that did not satisfy me, neither in flavour nor in texture. Therefore I started testing some batters that would set but still stay soggy (like scrambled eggs). Finally I found my answers in chickpea flour, water and aquafaba.
The vegetable mixture I chose instead of the meat was not too difficult, and I guess it can be adjusted to your own liking. I chose carrot, courgette and lentils. Personally I wouldn’t replace the lentils, as they provide an earthiness in flavours, and a richness in texture. But the carrot and/or courgette could be replaced by turnip, parsnip or celeriac.
The idea of this vegan bastilla is to really represent the Moroccan flavours. So don’t reduce your spice mix too much. It has to be full of flavours. Check often during your preparations, the flavours should be quiet powerful.
To give you a little idea about the working
It might look like a lot of work, but I promise you the reward is enormous! I was so happy when I managed to make a perfect vegan bastilla. My meat eating partner (who loves pigeon bastilla) was blown away by the outcome. I am afraid I will have to make it more often now 😉
Have fun! Enjoy the process, and ENJOY the food! Please add @haricoco1 to your instagram post, I love to see your Bastilla creations.
Check out some of my other Moroccan recipes;
This vegan bastilla recipe is part of the series; ‘Travels of taste‘. Discover & travel the world with our senses and imaginations. Meeting other cultures through food. So today we find ourselves in Morocco. Walking around the hustle & bustle of the souks, and discover all the flavours Morocco has to offer, check out my full Moroccan ‘travels of taste’ post; >>> Morocco – the flavours of the souks
1 hour, 30 minutes
- 2 carrots, coarsely grated
- 1 courgette, coarsely grated
- 150 g ( 2 cups) lentils, pre-cooked or from a can
- 1 tsp ginger powder
- 1 tsp turmeric
- 11/2 tsp cinnamon
- 1/2 tsp black pepper
- small bunch of parsley, chop the leaves
- 50 g ( 1/2 cup + 1 tsp) chickpea flour, sieved
- 1/4 tsp baking powder
- 125 ml ( 1/2 cup) water
- 2 tbsp aquafaba
- 1 large onion, chopped
- 1 tsp sugar
- 1 tsp cinnamon
- pinch of salt
- 100 g (1 cup) flaked almonds
- 2 tbsp sugar
- 1/2 tbsp cinnamon
- 1/2 pack (5 sheets) of brick pastry (or filo)
- 100 ml ( 1/2 cup) olive oil
- A Moroccan Bastilla is always layered in three layers, and wrapped in pastry. I use brick pastry in this recipe, but home made pastry is used as well, called ‘warka’. So for your preparation you start with preparing the mixtures for your three layers, which mostly you can do at the same time.
for layer 1;
- Peel and coarsely grate the carrots, coarsely grate the courgette.
- Heat a lightly greased pan, and sauté the carrots and courgette with a pinch of salt. Leave on a low-medium heat, until the vegetables are dry, and no moister is left.
- Add the spices and stir well, followed by the washes and drained lentils. Leave to heat up for 5 – 10 minutes.
- Add the chopped parsley leaves and take off the heat.
- Set aside
for layer 2;
- Mix the sieved the chickpea flour (gram flour) with the baking powder, and slowly (while stirring) add the water.
- Leave the batter to rest for 30 minutes
- In a frying pan sauté the chopped onion with a pinch of salt.
- Add a little bit of water and soften the onions (while covered) for 7 – 8 minutes.
- When the onions are nicely softened and still a little ‘juicy’ stir in the sugar and cinnamon.
- Meanwhile whisk the aquafaba with a pinch of salt and pepper until you get soft peaks (approx 10 minutes)
- Gently mix the whisked aquafaba into the chick flour batter.
- Add the mixture to the onions, and cook the batter while stirring (like scrambled eggs).
- Once the flour mixture is cooked (test by taste) which will take a few minutes, take off the heat and set aside.
for layer 3;
- Toast the almonds light brown, and decant on a plate
- Stir in the sugar and cinnamon, and crush the almonds finely.
- Set aside.
- Pre-heat the oven to 180C / 350F
Assembling the Bastilla;
- Take your pastry sheets (brick pastry or filo pastry) and start assembling your Bastilla, you can choose to do two or three small bastilla’s, or 1 larger Bastilla. In this case I went for one larger bastilla.
- Start with layering three sheets criss-cross over each other in a way that you have enough left hanging over the sides for folding over the top. Make sure that you brush olive oil between every sheet.
- Cut a fourth sheet to cover over these layers.
- Start filling with the first layer (vegetables)
- Before using the second layer, make sure that the onion and batter mixture is still soft and slightly juicy (like soft scrambled eggs). If it has set too much, not to worry, just stir in a little bit of warm water until you have reached a nice soft texture again. Layer this mixture on top of the vegetable mixture.
- Finally layer the toasted almonds as last layer.
- Fold up the bastilla, by using the over-hanging sides of the pastry sheets, make sure always to brush with olive oil in between every layer. Here or there you might have to cut some pastry away, so keep your scissors handy.
- I like to use one final brick sheet to cover the whole bastilla, and tuck it under the bottom, that way you have a nice even top surface.
- Brush again olive oil over the top, and place in your pre-heated oven 180C / 350F for approx. 10 – 15 minutes.
- Use a plate to flip over your bastilla, and bake for another 5 minutes on this side.
- With your serving plate flip over the bastilla again to its original side.
- You can now decorate the top of the bastilla with glacing sugar and/or cinnamon.
Amount Per Serving:
% Daily Value*
Saturated Fat 5.88 g
Trans Fat 0.01 g
Dietary Fiber 20.65 g
Sugars 21.0 g
Vitamin A 45.82 %
Vitamin C 45.58 %
Calcium 28.61 %
Iron 52.32 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
© 2021 Copyright Haricoco